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Greek salad with Zespri kiwifruit

Did you know that you need to drink more water in summer? There are numerous ways to make sure you stay hydrated. Here's the classic Greek salad, packed with flavour, minerals, vitamins and water. You can prepare it to go and eat it anywhere you want. Just dress just before eating!

Recipe rich in fibre and high vitamin C content. It is also a good source of potassium and a natural source of folate.

Serves 4
Cooks in 20 min.
Difficulty
Recipe appropriate for
Coeliac
Nutrition per serving
Calories389.1219%
Fat25.04g36%
Saturates8.02g40%
Protein13.76g28%
Carbs24.96g8%
Sugar21.65g24%
Fibre5.87g20%
Folate107.41μg27%
Potassium978.29mg35%
Vitamin C191.63mg256%
Of an adult’s reference intake
Ingredients Method

Ingredients

  • 2 Zespri Green kiwifruit
  • 1 Zespri SunGold kiwifruit
  • 4 medium tomatoes
  • 1 cucumber
  • 1 red onion
  • 1/2 green pepper
  • 8 anchovy fillets in oil
  • 60 g Kalamata black olives
  • 150 g feta cheese

 

For the dressing:

  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons vinegar
  • 1 tablespoon dried oregano
  • Salt
  • Pepper

Method

  1. Put the vinegar, oil, pinch of salt, pepper and oregano into a bowl. Mix well.
  2. Clean the vegetables and cut the tomatoes into wedges. Peel and cut the cucumber into 2-cm slices. Julienne the pepper and onion.
  3. Peel and cut the Zespri kiwifruit and feta cheese into 3-cm cubes. Put all of the ingredients into a salad bowl, dress and combine well.
  4. Top with anchovies and olives. Sprinkle more oregano on top.

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